Madeover Recipes for Thanksgiving Dinner

Taste of Home has yummy recipes that are a slimmed down version of old favourites!

Best-Ever Sweet Potato Pie Recipe

Ingredients

1 extra-servings-size graham cracker crust (9 ounces)

1 egg white, beaten

1-1/2 cups mashed sweet potatoes

1-1/4 cups fat-free milk

3 eggs

2/3 cup sugar

1/2 cup maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground mace

Directions

Brush crust with egg white. Bake at 400° for 6-8 minutes. Cool on a wire rack. Reduce heat to 350°.

In a large bowl, beat the remaining ingredients until blended. Pour into crust. Bake for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.

For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Yield: 8 servings.

Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry.

In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture.

Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving. Yield: 8 servings.

Line a 9-in. pie plate with pastry; trim and flute edges. Drain pineapple, reserving 3/4 cup juice. In a large bowl, combine the apples, pineapple and reserved juice. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.

In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.

Bake at 375° for 40-45 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.

Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.

When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.